7 Easy, Wholesome Recipes For A Year Old Baby

At 12 months, your child is already a toddler, meaning her body can handle a variety of foods as long as it is cooked well. At the same time, your baby’s preferences must also be kept in mind. At the age of 12 months, if he/she is still not used to chunky food, mash it before you feed it to them, but start avoiding purees. Allergies running in the family must be considered before trying any of the dishes listed below.

1. Firstly, in a small mixing bowl, mash boiled potatoes well.2. Further, add the rest of the ingredients mentioned in the list and mix well.

Chapati/paratha dough recipe:

1. Firstly, in a large mixing bowl, take wheat flour, add salt.2. Add water and knead the dough for 5 minutes.3. Furthermore, grease the dough with a tsp of oil and rest for at least 20 minutes.

Assembling and rolling aloo paratha recipe:

1. Firstly, pinch a medium-sized ball dough, roll about 5 inches in diameter.2. Place the prepared stuffing in the center.3. Take the edge and start pleating bringing to centre.4. And press the pleats from the centre.5. Furthermore, sprinkle some flour and roll to the desired size.

Roasting aloo paratha recipe:

1. On a hot tava place the rolled paratha and cook both sides.2. Also add oil/ghee and press slightly.3. Finally, serve hot aloo parathas with sauce, raita or pickle.

1. Clean the pomfrets and dice them as per your desire. Rub salt on them and keep aside. Before using the pomfrets again, wash them in water.2. For green paste: Combine 1 chopped onion, grated fresh coconut, 5 green chillies, 1 cup coriander leaves, coriander seeds, turmeric, garlic cloves, cumin seeds and ginger.3. Grind all of them to form a smooth green paste. Keep this paste aside.4. Take a big wok or vessel add oil. Once the oil is hot add rest of chopped onion along with 7 curry leaves. Saute them on low flame for about 2 mins.5. Now add chopped raw mango, green chillies, tomatoes, and some coriander leaves.6. Add the green paste and stir them. Add water as consistency required.7. Let this cook for 5 mins until the curry starts bubbling and rising on medium flame.8. Finally, add fish and salt. Stir gently after adding pomfrets. Also, add the rest of the curry leaves.9. Cover the curry with a lid. Let it cook for 10 mins on low flame.10. Switch off the gas and check the taste of your curry. See if more seasoning is required.11. Your pomfret curry, Goan style is ready. Garnish with coriander leaves.12. Serve hot with steamed rice or bread.

1. Firstly, soak the rice, methi, toor dal, and chana dal in a bowl for 4-6 hours.2. In another bowl, soak the urad dal in enough water for 3-4 hours.3. Also, soak the Poha or flattened rice in ¼ cup of water.4. Firstly, grind the soaked urad dal to a fine and fluffy batter.5. Also, grind the rice, methi, chana dal, toor dal and poha to a smooth batter.6. Mix both the rice and urad dal batter.7. Cover and let the batter ferment for 8-9 hours.

1. Boil the potatoes well and peel off the skin.2. Finely chop green chillies, ginger, and coriander leaves. Also, thinly slice the onion and keep ready.3. In a pan, heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. Wait till mustard seeds splutter.4. Then add curry leaves and hing. Fry for a minute.5. Now add thinly sliced onion and fry till they turn translucent.6. Add in finely chopped chilli and ginger. Fry till the raw smell of ginger goes away.7. Now add boiled potatoes and turmeric.8. Mash the potatoes well and add 3 tbsp of water to have a smooth gravy paste. Cook this for 3 mins.9. Squeeze some lemon juice and add chopped coriander leaves. Give it a good mix.

Preparing the masala dosa:

1. Firstly, take required batter in a small bowl.2. Now add salt, sugar and rava to the batter and mix well.3. Also once the tava is hot, pour a ladleful of batter and spread out in a circular motion. Add some oil on top of the dosa.4. Once the dosa is half cooked, add the potato masala filling to the centre of the dosa.5. Finally, fold the dosa and serve with coconut chutney and sambar.

1. Firstly, in a small mixing bowl, take crumbled paneer.2. Add chilli powder, garam masala, amchur powder and salt.3. Add ginger and coriander leaves.4. Give it a good mix and keep aside.

Paratha dough recipe:

1. In a large mixing bowl, take wheat flour, add salt.2. Add water and knead the dough for 5 minutes.3. Grease the dough with a tsp of oil and let it rest for at least 20 minutes.

Assembling and rolling paneer paratha:

1. Firstly, pinch a medium-sized ball dough, roll about 5 inches in diameter.2. Place the prepared stuffing in the center.3. Take the edge and start pleating, bringing to center.4. Press the pleats from center.5. Sprinkle some flour and roll it to the desired size.

Roasting paneer paratha recipe:

1. On a hot tava, place the rolled paratha and cook both sides.2. Also add oil/ghee and press slightly.3. Finally, serve hot paneer parathas with sauce, raita or pickle.

1. Firstly, in a large kadai heat oil and saute bhindi.2. Sauté on medium flame, stirring occasionally.3. Remove and keep aside.4. Now in the same kadai, add 2 tsp of oil, if required.5. Also, add jeera and sauté till it turns aromatic.6. Furthermore, add ginger-garlic paste and sauté.7. Also add onions and continue to sauté.8. Add spices like chili powder, turmeric, coriander powder and garam masala.9. Sauté for a minute on low flame till the spices are cooked well.10. Now add tomato pulp and sauté continuously till the oil separates and forms a thick masala paste.11. Now add cashew paste. Add salt and water as required to adjust the consistency.12. Get the gravy to boil.13. Further add sautéed bhindi and mix gently.14. Cover and simmer the gravy for 5 minutes.15. Now add coriander leaves and mix well.16. Finally, serve bhindi masala gravy/okra masala curry with plain rice, chapati or roti.

Snack

1. Banana smoothie

1. Combine the almonds, bananas and ½ cup of milk and blend in a juicer till the mixture is smooth and frothy.2. Add the sugar, remaining 1 cup of milk, vanilla essence and 8 ice-cubes and blend in a juicer till the mixture is smooth and frothy.3. Pour equal quantities of the smoothie into 4 individual glasses.4. Serve immediately.